Tsugumiya

Some diners arrive for the yakitori and leave just as impressed by the konjac dishes. Tama konnyaku, simmered with the savoury flavours of dried squid stock and soy sauce, is a house speciality recommended with yakitori or sake. One diner found the seasoning had reached the centre; others describe it as the sort of flavour that brings them back. It is an appealing place to start with a small plate.

The charcoal-grilled yakitori menu begins with an assorted selection of 6 skewers, centred on Yamato meat chicken from Nara Prefecture. You can also order individual cuts, including thigh, negima (chicken and spring onion), breast, neck, gizzard and liver. The house-made hon tsukune is a speciality of minced chicken thigh, freshly ground each morning, mixed with vegetables and konjac paste. Diners have praised its pronounced chicken flavour, soft texture and satisfying bite. It can also be eaten with a rich Ran-oh egg. For a lighter finish, choose grated daikon with ponzu; for something more indulgent, try the cheese-baked version with sauce.

There is more to the konjac selection than tama konnyaku. An assortment of delicacies includes squid-style, herring-roe-style and miso-marinated konjac, suited to grazing alongside drinks. Raw, soft konjac sashimi comes with wasabi and soy sauce, while chilled konjac soba makes a refreshing finish after yakitori. One soba-loving diner said they would order it again; the dish is described as having the characteristic firmness and smoothness of konjac.

Drinks include sake and craft beer, as well as sherry and txakoli, both suggested with yakitori and fried dishes. The craft beer selection changes daily or weekly, with several styles to choose from. Sake is a natural match for tama konnyaku, while craft beer or txakoli could accompany the tempura tsukune. Order à la carte, or consider the mini-course of 7 dishes, which includes charcoal-grilled yakitori, tama konnyaku, chicken tempura and hon tsukune. Rice dishes are not included, so diners who want a more substantial finish can add chicken, burdock and konjac fried rice or chilled konjac soba.

In Higashi-Kobashi, Higashinari Ward, Osaka, the restaurant also lists private rooms and tatami seating, giving groups options when choosing a table or course for dinner.